Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
Roasted Pumpkin Seeds begin with rinsing and cleaning raw pumpkin seeds to remove any remaining pumpkin flesh. The seeds are boiled in salted water, which helps to soften them and enhance their flavor. After boiling, they are dried thoroughly before being tossed with olive oil or melted butter, salt, and optional seasonings such as smoked paprika and Worcestershire sauce. Baking at 375°F while turning every 15 minutes develops a crunchy texture and golden brown color.
This snack balances saltiness with the earthiness of pumpkin seeds, complemented by the optional smoky and umami notes from smoked paprika and Worcestershire sauce. The roasting process crisps the seeds, making them ideal for nibbling or as a salad or soup topping.
The recipe is flexible and can be adjusted by varying the seasoning according to personal taste, whether keeping it simple with just oil and salt or exploring more complex spice blends. Seeds can be eaten fresh from the oven or stored for later snacking.
Ingredients
- 1 ½ cups pumpkin seeds (180g)
- 1 ½ teaspoon salt for boiling water
- 1 teaspoon salt for pumpkin seeds, plus more to taste, I like to use sea salt
- ¼ teaspoon seasoned salt optional, if not using substitute with additional sea salt
- ¼ teaspoon smoked paprika optional
- 1 teaspoon Worcestershire sauce optional
- 1 ½ Tablespoons olive oil or melted butter
Instructions
- Preheat oven to 375F (190C) and line a cookie sheet with parchment paper. Set aside.
- Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.
- In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.
- Add your pumpkin seeds and return to a boil. Cook for 10 minutes (seeds may look gray) then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels. If you have the time, let your seeds air dry for up to 24 hours, but I never have the patience for this and proceed immediately after patting my seeds dry.
- Transfer seeds to a mixing bowl and toss with olive oil or melted butter.
- Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.
- Bake on 375F (190C), turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)
Notes
- Rinse pumpkin seeds thoroughly to remove all pumpkin pulp before boiling.
- Boiling seeds in salted water improves flavor and helps achieve a crisp texture after baking.
- Let seeds dry completely after boiling for best roasting results; air drying up to 24 hours is ideal but optional.
- Feel free to customize seasonings to your preference, using or omitting ingredients like smoked paprika or Worcestershire sauce.
- Store roasted seeds in an airtight container to maintain crunchiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (approx ½ cup each)
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 121kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 1077mg | 45% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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